Best 7 Fennel Brined Pork Chops With Quince Chutney Recipes

BRINED PORK CHOPS WITH FENNEL

Steps:

• Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
• Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
• Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
• Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
• Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
• Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

Steps:

• Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
• Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
• Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.

PEAR 'N' FENNEL PORK

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE

Steps:

• Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.

BRINE-CURED PORK CHOPS

Steps:

• Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine.
• Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine. If a chop floats to the surface, weigh it down with a plate. Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire. (If the chops must be stacked, change their positions in the brine often.)
• Heat a grill or broiler. Drain the pork chops, discarding the brine, and pat dry with paper towels. Brush the chops with the oil and grill or broil for 5 to 6 minutes per side. Put the chops on a rack in a pan to catch the drippings and loosely cover with foil. Set aside in a warm place for 6 to 8 minutes and serve.

FENNEL-BRINED PORK CHOPS WITH QUINCE CHUTNEY

Steps:

• For the brine: Bring all the ingredients to a simmer in a saucepan. Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath. Put the chops in a nonreactive container just large enough to hold them in a single layer. Add the chilled brine-it should cover the chops-then cover the container and refrigerate overnight. Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
• For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the quince, stir to moisten, and return to a simmer. Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes. Let cool to room temperature. Remove the cinnamon stick.
• Preheat the oven to 450°F.
• Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat. Add the vegetable oil. When the oil is hot, add the chops. Cook until nicely browned in spots, 3 to 4 minutes, then turn the chops with tongs, reduce the heat slightly, and sear on the second side, about 2 minutes. Place the skillet in the oven. Roast until the chops register 135°F on an instant-read thermometer, 8 to 10 minutes longer. (Insert the thermometer horizontally to get an accurate reading.) Let rest for 5 minutes before serving to allow the juices to settle.
• To serve, transfer the chops to individual dinner plates or a serving platter. Spoon some of the chutney over them, or pass the chutney separately. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.